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Unread 11-18-2012, 10:07 AM   #4
phil c
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Join Date: 12-31-11
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I do several shoulder clods every year. I think they are the most versatile cut you can cook. I did a couple for a party last summer, ran em up to about 160 and sliced em thin for cheesestak sammiches, YUM!
21 lbs. is a dang big clod most of the ones I get are around 10 lbs.
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